JPS5846309B2 - Shiitake mushroom processed food and its manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to processed shiitake mushroom foods.

Shiitake mushrooms are one of the edible mushrooms belonging to the Basidiomycete family, and are produced from mycelium that grows in the dead trees of trees with leaves such as shiba, oak, chestnut, oak, and oak. is white.

The fresh version has a light taste, while the dried version has a strong aroma and is delicious.

It is known to contain the fractions shown in Table 1.

Although not listed here, it is known to contain an abundance of several dozen types of enzymes.

Generally, fresh shiitake mushrooms weigh 10 to 30 f per piece, while dried shiitake mushrooms weigh 2 to 31 f per piece.

Due to their nature, dried shiitake mushrooms swell and soften when soaked in water, so no matter how you heat them in the usual way, they will remain just the right hardness like rice crackers, meaning they will retain their original shape. It was difficult to remove the baked clay.

The present inventor has made this possible, and has confirmed that it is possible to obtain a shiitake mushroom processed food that maintains the appropriate texture and the characteristic flavor of shiitake mushrooms for a long period of time by seasoning the product during the baking process. Achieved.

The purpose of the present invention is to provide a nutritious shiitake mushroom processed food that uses dried shiitake mushrooms as a raw material, is seasoned in its original form, has a toasted texture similar to that of rice crackers, and retains the unique flavor of shiitake mushrooms, and a method for producing the same. It is on offer.

The present invention is a processed shiitake mushroom food, characterized in that it is made by adhering edible oil and mixed seasoning to dried shiitake mushrooms and roasting them into a rice cracker-like texture.

Furthermore, the present invention involves immersing dried shiitake mushrooms in edible oil, immediately taking them out and leaving them to remove excess oil, removing the oil using centrifugal force, immersing them in water, stirring and washing them to remove attached foreign matter, and then removing them using centrifugal force. Shiitake mushrooms, characterized in that a solid powdered seasoning mixture is left to stand on the surface of the shiitake mushrooms that have been dehydrated and moistened, and then the seasoned shiitake mushrooms are slowly roasted until the surface becomes light brown. It is a processed food.

A preferred example of the present invention is a shiitake mushroom processed food characterized by a roasting temperature of 80 to 120°C.

In the present invention, dried shiitake mushrooms of various sizes can be used, but the most suitable material is the thin-leafed shiitake mushroom.

Example 100 g of dried shiitake mushrooms of about 1.5 to 2.02 g per mushroom, salad oil 3502 as edible oil, and solid powder mixed seasoning 34y shown in Table 2 were prepared.

In addition, one sieve (8 mm mesh), one X (8 mm mesh), and one rubber spatula for stirring, and three stainless steel bowls as containers.
A centrifugal dehydrator as shown in FIG. 1, and a rotary baking machine as shown in FIG. 2 were prepared.

First, dried shiitake mushrooms (No. 1002) were passed through a sieve in their original form to thoroughly remove any deposits on the surface.

The dried shiitake mushrooms that had been sieved were immersed in edible oil in a container, immediately taken out, transferred to a nail, and left for 10 minutes.

Further, the shiitake mushrooms were deoiled for 1 minute at 3300 rpm in a centrifugal dehydrator as shown in Fig. 1 to remove excess oil adhering to the shiitake mushrooms and allow the mushrooms to permeate the mushrooms without leaving any spots, thereby minimizing the loss of oil during the next washing process.

The oil-covered shiitake mushrooms were immersed in a container filled with fresh water, stirred, and rapidly washed by changing the water 3 to 4 times until dirt, sand, and other deposits were removed.

The washed shiitake mushrooms were placed in the centrifugal dehydrator 1 shown in FIG. 1 and dehydrated for 2 minutes at the above rotation speed.

Dehydrated shiitake mushrooms (100 P of dried shiitake mushrooms) were sprinkled with the above mixed seasoning at a ratio of 3420, and while stirring well with a rubber spatula, the mixed seasoning was evenly adhered to the surface of the wet shiitake mushrooms and left for about 20 minutes.

When the seasoned shiitake mushrooms are passed through the rotary roasting machine 2 shown in Fig. 2, the temperature inside the drum 3 is 105°C (270°C at 4.8 crn directly above the gas burner nozzle, and the temperature at the top of the drum 3 is 84°C).
Bake continued for 120 minutes.

The drum 30 rotation speed was 3 rpm.

Flavored product 17 with a light brown surface after the above process
I got 0f.

To prevent moisture, the product was stored sealed in a container with a lid or a plastic bag, and retained its rice cracker-like texture and flavor for a long time.

It was confirmed that the temperature in the drum 3 is 80 to 120°C, which is suitable for roasting processed shiitake mushroom food.

At temperatures below 80°C, the roasting time becomes significantly longer and the flavor of the product decreases.On the other hand, at a roasting temperature of 120°C, the roasting time for shiitake mushroom processed foods is shortened and the flavor is good, but the product does not have roasted clay. It was confirmed that the uneven growth of the hair was more likely to occur.

In the method for producing processed shiitake mushroom food of the present invention, the reason why dried shiitake mushrooms are immersed in edible oil and then deoiled by centrifugal force is that dried shiitake mushrooms have a porous structure, which prevents them from being impregnated with excess edible oil. This is to allow the appropriate amount to penetrate evenly into the tissue.

In addition, during the washing and dehydration process to completely remove foreign substances such as dirt and sand, the flow of oil can be reduced (and the solid powder mixed seasoning can be properly adhered to the surface of the shiitake mushrooms with the help of the remaining water). urge

The shiitake mushroom processed food retains its original light flavor and contains an appropriate amount of edible oil, so it has a rice cracker-like texture but a remarkable flavor.

According to the present invention, the shiitake mushroom processed food increases the uses of shiitake mushrooms as a new delicacy, and has the advantage of being suitable for a wide range of uses, such as being suitable for snacks, tea accompaniments, sake accompaniments, and rice dishes.

[Brief explanation of drawings]

FIG. 1 is a partially cutaway perspective view of a centrifugal dehydrator used for producing the shiitake mushroom processed food of the present invention, and FIG. 2 is a partially cutaway perspective view of the rotary roasting machine, excluding the lid. 1... Centrifugal dehydrator, 2-... Rotary baking machine, 3... Rotating drum.

Claims (1)

[Claims] 1. A ☆☆ processed shiitake mushroom food, characterized in that dried shiitake mushrooms are coated with edible oil and mixed seasonings and roasted to have a rice cracker-like texture. 2. Dried shiitake mushrooms are immersed in edible oil, immediately taken out and allowed to stand to remove excess oil, then deoiled by centrifugal force, immersed in water, stirred and washed to remove foreign matter that has adhered, and then dehydrated by centrifugal force. It is characterized by attaching a solid powder mixed seasoning to the surface of moist shiitake mushrooms, leaving them to stand, and then slowly roasting the seasoned shiitake mushrooms at a temperature of 80 to 120°C until the surface becomes light brown. Method for producing shiitake mushroom processed food.